Recipes Breakfast Brunch Breakfast By Type Hash Browns

Ham and Potato Hash

Ham and potato hash, a perfect side dish for fried eggs. Easy to cook, and a great way to use up leftover ham.

Ham and Potato Hash
Elise Bauer

Sunday breakfasts are a favorite activity around here. More like a brunch, they are usually somewhat more elaborate and filling that what we eat for breakfast during the week.

Ham and potato hash is a perfect side dish for fried eggs; easy to cook, and a great way to use up leftover ham!

Ham and Potato Hash

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 6 servings

Ingredients

  • 3 tablespoons butter
  • 1 small onion, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 2 medium potatoes, peeled
  • 1 cup finely diced cooked ham
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon dried crumbled thyme

Method

  1. Partially cook the potatoes, then dice:

    Cut the potatoes in half, cook in a saucepan of simmering water until not quite done and still firm, about 10 minutes. Rinse in cold water to stop cooking. Drain. Dice to 1/2-inch thick pieces. Set aside.

  2. Cook the onion and bell pepper in butter:

    Melt butter in a large cast-iron* skillet over medium low to medium heat. Add onion, cook until softened, about 4 minutes. Add the chopped bell pepper, cook another 2 minutes.

  3. Add the potatoes, ham, salt, pepper, and thyme:

    Add remaining ingredients; mix well. Cook hash until well browned, about 10 minutes, stirring occasionally.

    *The hash will brown better in a cast iron pan than in a stick-free pan.